🔥 Sunday Night Live: Gordon Ramsay–Style Risotto!
This week we’re keeping the Hell’s Kitchen theme alive by tackling the dish Gordon Ramsay is most famous for: risotto. It’s the recipe that makes or breaks chefs on the show, and we’re going to cook it together live so that even Chef Ramsay would be proud!
Join Chef Jonathan Boyd as we walk step-by-step through creating a creamy, rich, and perfectly cooked risotto. You’ll learn the techniques Gordon himself looks for—perfect texture, balanced flavor, and just the right bite.
👉 Cook along with us live every Sunday night at 5pm CST! Bring your ingredients, pour a glass of wine, and let’s make risotto that belongs in Hell’s Kitchen.
✨ What You’ll Learn:
How to properly toast Arborio rice for depth of flavor
Building flavor with stock, white wine, and aromatics
The secrets to creamy risotto without it being mushy
Finishing with Parmesan, butter, and herbs like a true pro
🛒 Cook-Along Ingredient List
For the Risotto:
1 ½ cups Arborio rice (or Carnaroli if you can find it)
1 small onion or shallot, finely diced
3 tbsp butter (divided)
2 tbsp olive oil
½ cup dry white wine
4–5 cups chicken or vegetable stock (kept warm)
½ cup grated Parmesan cheese
Salt & black pepper to taste
Optional Flavor Add-Ins (choose one to elevate):
Mushroom Risotto: 1 cup sliced mushrooms (sautéed)
Lemon Herb Risotto: zest of 1 lemon + chopped parsley
Seafood Risotto: shrimp or scallops seared separately and folded in
For Garnish:
Fresh parsley or chives
Extra Parmesan for topping
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What’s going on, fam? This is John, of course. This is Deep South Live. We are super excited that you’re here. We also have special guests with us today. Really excited about. We’re going to have people adding in. We got Jaden Kennedy adding in uh all the way all the way out. You’re out in California, right? Oh, might have lost him. the uh Oh, yes. Sorry about that. I am. No, no, you’re good. I’m in Los Angeles representing on the show, though. Fantastic. Representing Massachusetts for Hell’s Kitchen season 24. Now, tell us about where you’re at currently. Tell us all about it, man. What do you What do you got going on? Yeah, so currently I’m uh I just opened a restaurant about six months ago in in Burbank, California. It’s called Idawal Tavern. We have a sister restaurant. It’s in Idawal, California. and we brought a lot of those ideas to this restaurant, but a lot of new ideas and different flavors as well. That’s fantastic. That’s fantastic. So Jaden of course is with me. He’s part of one of my castmates. Really excited that he’s here. Probably again one of those we work when you’re doing something a project like Hell’s Kitchen, you don’t know how it’s going to go. And I’m really thankful that I had castmates that still inspire me to this day. like we’re constantly working together and seeing what they’re doing every single day is really cool. But today on the show, we’re going to be making something that would make Gordon Ramsay proud. I feel like after this last week’s episode, I feel like it’s only natural that we make a proper risoto since it seemed to be a struggle on the show. It’s uh I think it’s time to get that started. First thing I’m doing is start getting this pan nice and hot. We’re going to walk through the ingredients. So, I got hot stock over here. Now, this could change depending on what kind of risoto that you’re making. Um, so that could be a seafood, that could be a vegetarian, that could be chicken. I’m actually using a mix of vegetable and seafood. Over here, I have a we’re going to be making what’s called a buronte. So, I got water warming up. We’re going to be adding some butter and seasoning to that because again, I’m making seafood. So, speaking of, I’ve got these nice, beautiful colossal shrimp. I do have them skewered up. That’s going to allow us to kind of hold shape. Same thing with lobster tail. And then little lump crab. That’s not something that’s on the episode as far as like it’s in the actual recipe, but I think it I think it deserves lump crab meat if we’re going to do it right. Of course, we got to fancy it up. We got caviar. And then flavor ingredients. Of course, we got to have the proper rice. This is our boreo rice. Orlando. Orlando from Orlando is in the chat. It’s good to see you, brother. Hey. Next we’ve got parsnips. We’ve got fennel. We’ve got You could use shallots or you’ve got onions. Then we’ve got garlic, fresh thyme, parsley. We’ve got some uh Parmesan cheese. I like some fresh grated on the side as well. Um and then of course some finel fronds and some nice high quality butter uh to get us going. I got my pan nice and hot. So we’re going to get it going. So I’m going to use a combination of avocado oil and I’m going to be a little generous with it. And then Chef, can I ask you a question? Yeah. what you got? Why Why do you Why Why do we struggle so much with the risoto, do you think? Like when we make it at home, it’s it’s we’re it’s like uh it’s like riding a bike for us, but when we’re on the show, is it like What do you think it contributes to most of that? Like the struggle? I think a lot of it’s nervousness. Um it’s you’re sitting there and people don’t recognize that there’s these cameras and everything around you. We really only had like 25 30 minutes to really look over these things as far as seeing it in live action. and they’re like, “All right, here’s a 30-minute training. Oh, and by the way, the world is watching you. $250,000 on the line. You’re representing your home state. Let’s go.” And so, there’s all this pressure on you. And it is it is kind of uh it is difficult. We’ve make risoto hundreds of times around our our restaurants. By the way, I’m adding in our risoto here. here. Now that I got this oil nice and hot, we’re going to start to toast this while we are uh while we’re chatting it up. I mean, I think I don’t think anybody got, you know, went, you know, I don’t know. I got to be careful with what I say because I don’t want to be any spoilers here. Well, I wanted to ask that. I wanted to ask that because I I want the viewers to to understand a little bit more like why it is that we tend to crack under pressure in dinner service. It’s not because we’re bad chefs at all. It’s because we’re literally just thrown kind of into the fire and you really put it really well when you said basically drinking from a uh you know a water hydrant. Drink you know from a straw. Yeah. It’s like opening the nuts on a fire hydrant just trying to take in every drop. It’s uh quite literally impossible. And that’s the show, right? That’s way set up to be. We know that when we take on the show, but it’s very different when you see the show on TV and then actually being there in person are two completely different things. It really is crazy in person when you’re there. We got a question. So, we’re toasting the rice. uh one that’s gonna add a very nice nutty uh buttery flavor and that’s why we’re tossing it. I don’t know if you can hear my uh my uh my producer over here, the lovely Mary. She uh she was wanting to know why we are toasting the rice. It really does activate the the rice. It makes it very aromatic. It’s a almost like popcorn is in the room. It just really brings out the flavor of the rice. So again, I’m not looking to like straight caramelize it, but by adding just a couple minutes of tossing around, I use uh avocado oil and then you know us, we’ve always got some kind of pork fat around the house. So I added a little bit of bacon fat from our uh our homemade bacon. That can’t hurt anything, right? Now, I don’t want to overtoast this just yet because I do have a couple ingredients that I want to add at this point that we want to start sweating in. So, I’m going to add in some onions. I’m going to add in our finel. Again, I like that finel. That very licoricey taste. It’s really going to accent our seafood. We got a question. A question from Paul. What you got, Paul? wants to know how different are the stories they choose to show and what it was really like. So what what is the show like versus what is it shown on TV? Um you know I have to be very careful with that because I know you know like one I want to be perfectly clear that like the show is actually really good. Like the producers are amazing. Obviously Gordon Ramsay knows what he’s doing. He’s like probably a scent a billionaire at this point. I mean he’s great at what he does. They understand the production. The the biggest things that like you know there’s only so much you can fit in a 45 minutes of television, right? It’s an hour long but there’s commercials so we’ll say 45 minutes and that’s being generous I think. And so I think what happens is is they they just run out of space to put everything because there was certain things that uh that I know that happened uh that did not get shown on TV. You know, I think that’s um you know uh one of my castmates earns uh I think a pretty crazy nickname from Chef and that didn’t get added on. I think he was called a grizzly f-word. I think that that’s when uh he got called that. So, I was looking forward to that moment and I didn’t quite see that. But I understand why it happens. The crazy thing is is like obviously us being there recording, we know the outcome, but I’m still sitting here on the edge of my seat. Jaden, what do you uh what do you think’s the the the the biggest difference between the TV and then what actually happens? Yeah. Well, I think you hit it on the head with basically uh you know, we’re we’re there 24 hours out of the day and they have to fit only 45 minutes of it in within the show. So, most of the laughs and the jokes and all that probably won’t make it. The ones that we really took, you know, personal and really enjoyed after the show. um like you said, the grizzly f part. Um but there’s uh but I’m but I’m I’m confident in the producers and and Fox and that they’ll you know there’s still so much that we haven’t seen. Um yeah, there’s clips from the last two episodes that I’m like, “Wow, I don’t even remember doing that, you know, and so just the way that they’ll be able to edit it and that kind of thing, there’s magic to all of that kind of stuff.” So, um, honestly, looking back at it now, it’s, uh, it’s it’s kind of a blur, but, uh, you know, I’m just excited to see what it’s going to look like. We got Chef Henry in the house from Texas. Before I give him a shout out real quick, I’m just going to let everybody know I’m adding in the garlic and I’m going to add in part of my thyme. Chef Henry representing the good state of Texas. What’s happening, brother? you there? See him in the video. I don’t know if we can hear him. He’s at dinner service. He’s being an absolute uh genuine amazing human being by uh kind of hopping on with us. So, if you see him, he’s able to hop in. Please note that he’s being the most amazing human being and joining us while he’s actually in dinner service. Am I supposed to add him to the stage? Yes, you need to add him to the stage. Henry, can you hear us now? I can hear you guys. Can you hear me? Yeah, there we go. Hey, Henry. What’s up, Jay? What’s up? Chef Henry, while we got you on here, I know you’re in dinner service. I want to make sure you get your uh your shout out, man. Absolutely amazing human being to work with. Tell us real quick because I know you’re like in dinner service right now. what uh tell us about your restaurant and what you got going on. So, um you know, like John had mentioned, you know, I’m representing Texas, so I live in Dallas. I live actually in a suburb uh of Dallas, but I work in downtown Dallas and it’s Evelyn uh steakhouse, right? So, we’re a steakhouse, old Hollywood style steakhouse. Uh we do everything, you know, beautiful plated entre, we got fish, we got seafood, you know what I mean? Delicious steaks. Um, and that’s that’s what we got going on. So, you about 300 tonight. So, so let me ask you some philosophical questions. So, what kind of stakes are you using? Like, are we talking like Angus? Are we talking Herford? Like, tell me about the steaks. Let’s go in depth real quick because I find this a fun uh a fun conversation amongst chefs. So, we’re utilizing uh Prime Cuts of Beef uh and we’re going through Allen Brothers. Um and then Allen has a program that’s uh basically like North and South Dakota. And it’s like this huge ranch collective. Uh and basically they these like five or six family ranches uh that’s like two two 50 or 300 square miles and they source like the top 1% of their beef from that area. And then we do have a local we do have a local ranch here in Inennis Texas. That’s our Wagu product. So 100% American Wagu. Uh and we All right. That’s fantastic. I got a question coming in from the chat. All right. Was the drama real or was it made up? So, um, which so living in Atlanta wants to know, was the drama real or was it all made up? So, which part living in Atlanta, which part of the drama specifically? Is water. Just everybody knows as I’m cooking along, I’ve got hot uh stock over here. I’m using a combination of fish and vegetable broth. You want it hot that way you are not constantly trying to reheat the dish. So by adding in the hot stock, it keeps everything cooking along. Just while we’re chat, just want to make sure I was communicating with Living in Atlanta respond. Living in Newton, sorry. Oh yeah. Did uh did you guys did Henry and Jay did you guys catch that drama with My Hometown? I did. Spellch check is ne. I have caught so much flack in private chats. They think I individually went and spelt my home sound wrong. I have uh I’ve been catching a lot of heck for that. Which happens when they’re wanting to know if we are actually deciding who goes up for elimination. Jaden and Henry, I’m going to let y’all respond to that. Let’s uh is it real and what goes into that? Um okay well yes it’s real and um you know a lot of deliberating uh a lot of uh you know analyzing services and challenges um goes into making the decisions of of who’s going to be placed. I mean agree 100% with what Jay I mean we all had two votes you know what I mean and we just were very very very like diplomatic about it right like straight facts you know just straight men about it using the bra nothing personal you know I think that was probably the hardest part of the show is that you know as you’re sitting there and you’re competing you know we’re competing against each other but we’re also on a team, right? So, you kind of have this two tone thing going on because like again, I’m rooting for Henry because obviously if Henry’s doing good in service, I’m doing good. If he’s doing great in the challenge, I’m doing great in the challenge, then hopefully we’re going to get something good. But it’s it’s it’s hard when you get into those eliminations and it’s somebody that you’ve bonded with, you know, you share a room with and you know, it’s it’s uh it’s uh it’s difficult, man. It’s probably my the only thing on the show that I just did not like. 100% just did not like a lot of anxiety for sure. Yeah. Yeah. Yeah. Yeah. I was say you get up there and you know it’s it’s interesting to kind of look back now and see everything how the different people handled the high pressure situation. It’s uh it’s a it’s a lot of fun. It’s a lot of pressure. So, as the just so everybody knows, again, that’s where we’re continuing to cook our risoto. Again, as it is cooking down, all the moisture cooks out. I’m just constantly adding more stock to it. I add about a ladle full. Let that add in. Then I added another ladle full. I’m not building it up and then just boiling the crap out of it. I’m only adding in what I am uh what’sever dry. I got another question in the chat. No. Okay. Perfect. Perfect. Perfect. So, we we’re out the first two episodes, Henry and Jaden. From how did you you know what was your Okay. So, first Henry, tell us about your your signature dish. All right. So, my signature dish, uh, obviously I needed to do something that I could accomplish in 45 minutes. So, that’s the challenge, right? practiced uh you know pasta, right? So I practiced pasta and I thought I was just going to do like regular pasta dough, but that is so finicky and it is such an unforgiving thing if you mess it up. So I decided to go with um but instead of waiting to get those potatoes, that’s another element of time like you know whether you’re roasting your potatoes or you’re boiling your potatoes. And so I just thought ricotta. Um and like I said, I think probably about a month leading up to it, I was making that every day for staff meal and just like trying and I think All right, I got a question in the chat. What we got? [Music] Okay. [Music] So, okay. So, the the they were talking about again, I don’t know if you can hear Jaden and Henry. They’re talking about the the show and the anxiety from the show. They’re talking about, you know, being, you know, are you you know, you’re conflicted on you’re conflicted on who you uh are rooting for outside of yourself, right? So, the chat’s wanting to know who exactly are you rooting for outside of yourself? The team. Everybody, you know? Yeah, the team for sure. Yeah, I think that’s something that’s from what I understand has not happened in previous seasons as far as like we we really do have a the blue team in general like I think everybody wants to see everyone succeed like they want to see everybody push hard. Yeah. Even outside the world of recording the the season itself, I feel like everybody’s everyone’s greatest cheerleader, right? Yeah. You just want the blue team to win. Exactly. For sure. So, uh, Henry, what was it like going up there, though? Were you nervous about that signature dish? I was definitely nervous because of the first two dishes, uh, were, uh, were yoki dishes. Paul’s nudie and Ellie’s uh, basil pesto and Yoki. I was There’s no way. Oh, that’s right. That’s right. There was a lot of. Oh, you’re the only one that nailed it though, right? Uh yes. Uh let’s get that recorded for the chat. Uh 100% heard. It is on the court of record. Henry was the only one that got it right. That’s great. That’s great. That’s great. The uh I again I think that was uh it’s really intimidating standing up there. You know, I look back at the the chicken and waffles and you know, they’re like, “Jonathan, was it really that long pause when he said, “You’re going to serve me chicken and waffles?” And I really do felt like it was an eternity just sitting there because all you could do is just look in his eyes and wait for what’s going to come, right? So, I felt like it was an eternity of time waiting to get a response. I got something in the chat. My producer is laughing. What do we got? Yeah. All right. Asian Accelerator says, “How did that guy really handle losing an arm wrestling match to a vegan?” Oh, so they want to know, she was a girl. I’mma add that. So, they wanna they want to know, did he really did Paul really lose that arm wrestle match to uh to Cara? How does that happen? respond to that one. I actually wasn’t there for that and uh I don’t remember that at all. So, I can’t really comment on that one. I as the person who was in the front row to witness that. There’s some things that you need to know. One, Cara is like a professional CrossFit person. Like, she does the competitions. I believe she’s gone to nationals. She’s also a vegan that’s not like your tiny, you know, having to take extra supplements just to survive. I’m tired by 5:00 p.m. every afternoon vegan. Like, she takes it very seriously. Like, if you see her, like her biceps are huge. She takes her fitness very seriously. She considers her fitness as just as important, that technique of lifting as just important as her technique of cooking, which I know she got blasted in week one. Um, but I don’t want to to to take away from her because I think she’s kind of uh, you know, she really is a sleeper on a lot of people’s eyes because they’re they’re discounting her because she’s a vegan, but she is really talented and not just a really talented vegan chef. She’s a really talented chef. I think, you know, she’s really got a uh she she really does kind of fly under the radar. But watching her, if you look at my face when she just crushes Paul, it was like, “No, I’m good.” Like I got up immediately walked away. I was like, “No, I’m good, man.” She’s like, “Do you want to?” I was like, “Nope, not going to happen on national television.” Good shout out to Paul for being a good uh a good sport. Got any more questions in the chat before we keep going on? So, uh, Chef Jaden. Yes. Let’s talk about your dish. Can you walk me through it? Yeah. So, uh, I did a, uh, a node to the last restaurant I was at doing a Oh, hold up. Okay. Jeff Bradley’s. Hey. Hello. Whoa. You got him on the stage. Bradley. Bradley. What’s happening, man? What’s going on? Yeah, Bradley. Brody. So excited to have you here. So, Bradley, Jaden, we’re going to come right back to you. Bradley, while you’re here on the chat, walk us through um walk us through where you’re from, state you’re representing, tell us about your business. Um I’m from Louisiana and Texas. I grew up in between both, but uh spent most of my summers and a lot of my time in Alexandria, Louisiana. And uh yeah, I’m uh representing Louisiana this year on the show, which is really cool. I’m super excited to get to show some of my uh southern roots. And uh I don’t remember what else you asked. Oh, tell us about your business. I want everybody to know where can they find you because we’ve got every We did invite Reddit, so we got everybody from across the country. This isn’t just my uh local people down here. This is hopefully across the country. and uh tell them where they’re at because I want people to come uh see you and uh experience uh Chef Bradley. Yeah. Uh as of right now, I am in Soma County, California, just about 45 minutes to an hour north of San Francisco. And my wife and I run a popupcatering business. We do a lot of like breweries and wineries and local events um catering as well. Um and yeah, we do Cajun fusion food. Uh, signatures are like a gumbo fur, smoked barbecue, mac and cheese, crawfish, deileled eggs. We need to make You’re going to have to make a You’re going to have to show me that uh that Cajun fur or the the beer. Man, that sounds wild. Asian style gumbo broth is wild, man. It goes off. So, I got a chat real quick in or a question in the chat. What we got in the the the chat? We got a question for Bradley. Um, well, it’s, you know, this one’s it’s somewhat cliche, somewhat obvious, but holy trinity, man. That’s that’s just the move for Cajun food. You You got to do the green bell peppers, the celery, and the onion. It’s kind of It’s It’s basically your Cajun Mirua, you know? That’s right. That’s right. Yep. Yep. It’s pretty much in everything here from etu fay gumbo uh really just about I mean literally everything down here that’s the base flavor and when in doubt add crawfish stock you know. Yeah, exactly, man. You could never have enough crawfish stock frozen in your freezer. It’s We were uh we’re actually saving off a whole bunch of uh shrimp shells today from all this to make a uh seafood stock next week. Uh oh, we got we got someone else in the chat now, huh? Uh who else we got in the chat? Oh, here he’s back. All right, so Jaden, real quick. Um Oh, Jaden’s out of the chat. Okay, no worries. So, uh, Bradley, with your, uh, signature dish, what was it like standing up there? I mean, you don’t know what you’re going to get into with, uh, Chef Ramsey. And so, you know, you’re kind of sitting there. I was in panic mode there because it felt like eternity between you’re going to serve me chicken and waffles and then him actually tasting it and giving me the head. What was it like standing up there? I felt like you had a uh you know, you were one of the only people on our team, one of what, two people on our team to get a five. So, tell me about your dish, what you made, and what really put it over the edge in your opinion that that made it so successful. Yeah. Um I was in that same boat. I was extremely nervous. Um I did a crispy skin duck and honey garlic glazed carrots with seared trumpet mushrooms. And on that duck, I did a caracara and juniper sub. Um, so what’s what’s carakara? Caracara is an orange. It’s uh it’s actually a pretty common orange, but I just I like the like vibrancy of it. It’s really bright orange and it gives a nice uh color when you use the zest. So yeah. And uh juniper berries just grow on bushes. It’s basically like pine tree berries. And uh yeah, so I I went with something that was kind of like outside the box, but also uh you know, French classic, you know, his sort of uh style of cuisine. And uh yeah, I was so nervous that I might not have rendered my duck fat enough. And I mean, I know I cooked it perfectly, but I didn’t know if the skin was going to be crispy enough. And after he told me I nailed it, that was just the best feeling in the world. I was like, I I took the hardest protein and I tried to challenge myself and I did it. So, that’s awesome. Just so everybody’s up to par on where we’re at here on this risoto. Again, we have sweat in our finel, uh, onions, garlic, and parsnips. The rice is about 80% of the way cooked through. So, I’m going to get our bur, which is like a uh a butter kind of like a butter stock is kind of the best way I would describe it. And that’s what we’re going to use to cook our seafood in. So, I got our water, added in a little bulb of garlic. I’m going to start to whisk in whole butter. Lots and lots of butter. Did I get the peas? Yeah, Bradley, I had a feeling you were going to be on the show. Did I get the piece, bro? I was not without the peas, man. What we got in the chat? All right. What causes the large? What caused so much flat uh flatbread burning? Bradley, I’m going to let you answer that one. You were over there. So, if you want to know the truth, uh I actually really really wanted to work the flatbread station because the very first uh station that I ever worked in a professional kitchen was the brick oven pizza station. And I was kind of ready to tackle that. And Chase just immediately was like, “You take care of the French top. I will take care of salads and pizzas.” And man, uh yeah, we definitely we probably should should have switched, but uh that’s how it went down. And uh after about it was after about the eighth pizza or ninth pizza that got burned, uh it didn’t show how many pizzas that actually got burned. Oh, it was that was what I was. It only showed like service. though. Yeah, we uh there was there was a whole pan of pizza to start pizza doughs to start that service that were uh Yeah, I love me some ch that was a Was it nervousness? Was it the ovens? What? Truly, I think it was the ovens and not knowing how they cooked, you know, and we have no skills for it. Um, I would say Chase just between trying to roll out flatbreads and go check on them was taking too much time working on the pizzas on the station before he actually would check on them and one side would just get burned every time. And then the one time he was like, I’m not burning this one. He undercooked it. You know, it’s we both we both made some big mistakes on that station that night and I think we were both too focused on helping each other instead of tackling the tasks at hand that we had already decided upon. Heard that. So, uh I don’t know. I’m sure my my fellow Cajun is aware of this, but by bourbon here, we’re going to give it a little bit of extra flavor. We’re going to put some slap your mama spice in there. Oh yeah. I don’t know if I don’t know if they got that out there in California. I love Slappy Mama. Yeah, that’s good stuff. We got to have some Slappy Mama in there. I like mine seasoned. Yeah, I uh I honestly prefer that to Tony Saturies. Don’t tell anyone though. You prefer this over Tony Satcheries? Yeah, I hear that. So, I’m going to start uh just kind of get whisking that in. All right, this risoto is getting super close. So, I’m doing a seafood risoto just for context. All right, somebody asked, “What’s your favorite kind of risoto, fellas? Henry, he might be I He’s literally in dinner service.” Oh, he’s talking around. Um, we’ve got a whole tour of Chef Henry’s kitchen right now. I mean, I got chefs in the back and I have everything. You can just say chef. All right. Um, I can’t hear anything, so we’ll go to uh I’m getting a lot of feedback, but the uh Do me a favor. Would you silence? Yeah. Yeah. Silence center. I think he’s just he’s just in the kitchen. talk. Oh, he’s trying to talk. Okay. Yeah, it’s not uh It’s all good. So, um he’ll probably jump back in. I mean, he’s in dinner service. Oh, okay. Oh, no. Oh, no. Oh, there we go. There you go. There’s Henry. Oh, no. You’re still choppy, Henry. We can’t hear anything going. I know. We got a question in the chat. What’s going on, chat? I want to give it away. Let’s be honest. The guys in the kitchen is way more stacked right now. Episode two. The The guy’s kitchen is more stacked. I really, you know, I will take it to my absolute grave. I don’t care what the results are. I don’t care about, you know, anything else. I still to this day 100% believe that the blue team is has uh the best talent. I don’t care about what anybody says, what’s said on Reddit, what’s said on Facebook. Uh our team was is still amazing. Everybody look at what they’re doing out in the real world. I think that plays uh a big part in in that process as well. You see how they’re doing kind of post production. All the chefs are doing amazing great things. I think that’s kind of like what I’m excited about is everybody’s doing uh just such an amazing job even after, you know, after done with production. So, I’ve added in butter. I’m going to add in parmesan. Still waiting for this bur to to finish heating up. It’s almost there where we can start poaching in a couple pieces of seafood. So, let’s get back to our uh all of our questions here. Now that we’ve added in our parmesan or not, dinner service is starting to kick off, so I’m just hop on off here. All right. Hey, you’re Hey, Henry, thank you for joining us, brother. Thank you so much. Love you, Henry. See you, brother. An absolute legend. Getting on the video chat while during uh dinner service is an absolute legend. status. Uh, speaking of which, behind everything, I am in the middle of cooking dinner for family. I’m actually doing a rendition of my crispy skininned duck, but I’m making it a taco situation. And uh, my mom’s in town, so shout out to mom. And uh, yeah, we’re all chilling. But uh, yeah, I just wanted to hop on and say hi. And uh yeah, Bradley, it’s a pleasure, buddy. Bradley’s going to be cooking on the channel here soon. So, uh again, make sure that you are you’re subscribed, you’re locked in because again, we’ve got these amazing chefs. Uh Chef uh Jaden will be here with us next week. Then the week after that is going to be Chef Bradley and again going to be cooking some amazing amazing dishes. So again, make sure that you’re sticking around, you’re hitting the subscribe. Thank you, Chef Bradley for joining us and hanging out with us, brother. Have fun with the family. Everybody cheering for you. Everybody’s cheering for you, brother. Thank you guys. I hope you all have a great evening. Bye. Bye, buddy. All right, so we’re kind of finishing up. We got our bur nice and loose. I’m going to get a couple pieces of our shrimp. I’m going get a lobster. These are skewered up. This is going to help them hold their shape. Uh that way they don’t curl up and get all that weird nasty looking like our seafood’s throwing us gang signs. So again, I don’t want this at a full boil. I just want this at a nice low like 50 or really 160 to 180°. I’m going turn my heat down this risoto because it is definitely finishing up for our boy uh Bradley here. I hate that he’s not here for this moment. Jaden, I feel like it is only proper that we give him some peas in our risoto. Give it some fresh graating here. Some fresh parmesan. That’s the spot. Super honored to have uh all these amazing chefs. I have reached out to uh each of the chefs about coming on, hanging out with us. I’m really really excited about them coming out. And again, it’s it’s something that they could teach us, something we can learn. the the chefs that are there. Even, you know, Carlos getting sent home first. Like Carlos is an amazing chef. You look at his account, you look at all the things that he’s doing. Crazy talented and honestly one of the nicest human beings you will ever meet. Like just had the most amazing time with him at the premiere getting to know him a little bit more. And uh you know it was just you don’t want to see it’s it’s a competition. So, like when you see someone go home, you’re like, “Oh, man.” You know, it’s yay, I get to survive another day, but at the same time, it’s like you’re losing, you know, a friend out of the house. You know, that soul is definitely missed, especially when it’s someone like Carlos that just really lifts up everyone around them. He’s such a a good person to be around. So, I’m going to add a little bit of lemon zest because again, we’re doing some seafood. I add just a little bit of lemon zest here just to kind of stack on the flavor. There we go. This is nice. It’s luscious. like that lemon juice really really added into it. I’m looking back over at my ingredient pile over here and recognizing that I have a very key ingredient sitting on my table. So maybe Gordon Ramsay wouldn’t be that proud after all. We got the talking. But um again, there is uh white wine that we can add in there. That’s kind of optional, I guess. But, uh, white wine that we could have added in before we started adding in our stock, you know. You can’t I can’t win, you know. I’m only so talented. Have a question. We got a question. What do we got? Hey, Chef John. Your wife make baklav. Oh. Oh, heard that. That’s got to be Lamar. Is that Lamar living in Nunan? Huh? Listen, first off, I’m the baklava king. All right. I make the baklava in this household. The uh Can you baklava? I’ll make sure it stays that way. I don’t want to get this to a boil. It’s getting too hot. So, I’m going to pull it off to the side. Give it a little spinny spin. I don’t want to overcook it. So, let me grab a little tray here. All right, Victoria. Oh, well, thank you. Thank you for hanging out with us. I mean, this is honestly probably my my favorite part so far, just kind of hanging out, learning more about you as the uh you know, as the viewer. I mean, it’s been it’s been a fun, wild, crazy experience. And so, to get to share it with people and get to bring people along, you got to see these chefs, you know, there’s so much that the show does not get to show off, right? What these chefs do. You see people messing up in the kitchen and you don’t see how talented they really are. And I think the only way to do that is to again put them in front. And again, Henry, crazy talented. His restaurant uh called Evelyn in Dallas is absolutely amazing. You heard about Jaden and Bradley’s restaurant. Everybody’s doing these amazing things. And I just want to again give them the big nod, celebrate them and all the hard work that they do. So, that is spot on where I’m looking for it. I’m going to add just a little bit of couple lump crab into my buronte. I’m going to leave them in clumps just so I can find them here. I’m not wanting to boil them. I’m not wanting to to do much to them. I want to use just the big clumps. I’m going to put them all in one corner so I can find them nice and easy for my plate presentation. And then we’re going to start to build this up. All right. You got a question? No. Okay. I think Are you just hungry? Oh, you’re just hungry. Okay. All right. We got a bite coming quick. All right. My my my team over here is getting super anxious with me. It does smell really good. It doesn’t. Of course, I’m going to make a mess again. Good. Risoto should be able to spread out. Shrek hate my kid says can make a better grilled cheese. A grilled cheese. Heard that. I don’t know what what makes a good grilled cheese. I think that’s the key question there. Where’ that other lump of crab go? There we go. All right. Now that we got our risoto here, let’s get our shrimp. Get nice easy. Look how they hold shape. Again, I think that’s a pretty good little trick of the trade there for those that are wanting to, you know, those that are cooking at home and really wanting to kind of take up their their level of cooking. Last little piece of resistance here as far as proteins go. this piece of lobster. Now, get my hands a little washy wash. Now, I could end here and be like, “Oh, man. That’s that’s delicious. That’s amazing.” I’m going to take it up just one more little notch. So, first off, we got to add a little bit more parmesan. Just kind of a little sprinkle. Not too crazy. Then, you know, we got to do it just like they did on the show. Again, that ultra luxurious. We’re gonna add just a little little drop of caviar right here over the top. So, I’m get kind of scoop that up nice and neat right there. Some finel frrawns. And then I’m going to have my producer bring it in closer here in just a minute just so we can kind of show this off. And just a little hit of parsley. And then always always always since we’re doing seafood, just give it a little just a little bit of lemon zest on top just to accent the acid. And there we go. You want to bring it in just a little bit closer. And then we will That’s it. right there. Amazing, delicious risoto that again I think Gordon Ramsay himself would be proud of. So, let’s uh give it a taste. Ultra creamy, very delicious, and very super anxious to get into these colossal shrimp. Super buttery, seasoned up well with that slap your mama sauce. That’s probably not Gordon Ramsay approved, but that’s still an amazing amazing amazing sauce. These colossal shrimp are over the top delicious. Lobsters looks cooked perfectly. You got the crab, you got the lemon zest. Everything is there to be successful. I hope that you’ve enjoyed this. Do we have any more questions in the chat before I end it? Just ask what’s good. Looking good. All right, that’s what’s up. So, hey, it’s been my absolute pleasure hanging out with you today. Thank you so much to Chef Jaden, Bradley, and Henry for joining us. They’re each going to be joining us hopefully here over the next couple of weeks. Jaden will be next week making an amazing shrimp and grits. Making a pimento cheese uh grits with h Cajun shrimp, a blueberry gas streak, and fried shallots is going to be this amazing dish. So, make sure that you’re here next week at 6:00 Eastern time, 5:00 Central if you’re like me here in the middle America. And I’m really excited that you’re here. If you’ve not had a chance yet, make sure that you subscribe, hit the notifications so when I go live and our our our chefs here, whoever it’s going to be cooking goes live, you get a notification sent right to your phone and it’s going to let you know that, hey, these guys are going live. It is my absolute pleasure to be here. You guys are amazing. Thank you for hanging out, being interactive with us. My name is Jonathan. This is Deep South Booties, and we’ll see you next time.
Dining and Cooking